Ingredients

• 20 jalapeno peppers
• 14 ounces semi-sweet chocolate
• 3 tablespoons Crisco
• 6 ounces white chocolate

Cooking Directions

1. Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don't have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth.
2. Dip each jalapeno pepper into the chocolate and coat each side.
3. Set the chocolate jalapeno peppers on wax paper to cool. Refrigerate to speed up the process.
4. Heat a separate small pot to low heat and add white chocolate with 1 tablespoon Crisco. Again, a double boiler is best, but if you don't have one, keep the heat low and stir often until melted and smooth.
5. Hold each jalapeno pepper over the white chocolate, and with a small spoon, drizzle white chocolate over the jalapeno in a small but steady stream. Be creative with your designs.
6. Set the jalapenos on wax paper to cool.
7. Serve!